Ingredients
- 1 bag hashbrowns, thawed
- 16 ounces sour cream
- ½ cup butter-melted
- 1 teaspoon salt
- pepper
- ½ cup onion-chopped
- 1 cup cheddar cheese, shredded
- 1 cans Cr of chix soup
- ¼ cup butter-melted
- 2 cups corn flakes, crushed
Directions
Mix hashbrowns, sour cream, 1/2 cup butter, salt, pepper, onion, cheese and soup. Pour into 9x13 GREASED pan. Mix 1/4 cup butter and cornflakes. Sprinkle over potatoes. Bake for one hour at 350°. Can be made ahead and baked at a later time. |